Malsouka (, also malsouqa) or warqa (), also known as brik sheets (, ) or bourek sheets () or dioul (), is a Maghrebi pastry sheet that resembles filo. It is thicker than filo and unlike filo is created by spreading wafer-thin layers of dough on a heated pan rather than by rolling a raw dough.
There are many applications for the dough, including the tagine malsouka, the pastilla, the samsa, the brik, the baklava.
According to food historian Gil Marks, malsouka is a Maghrebi semolina-based adaption of the phyllo dough used in Börek brought into the Maghreb by the Ottomans.